Chicken Schnitzel and Roast Potatoes
with hunting sauce
Schnitzel is a delicacy of German cuisine which consists of pounded meat breaded and fried. Thsi schnitzel is of the chicken variety and also features baby potatoes and a traditional creamy hunting sauce.
Tags:
Family Friendly
•Egg(s) not included
•Protein Rich
Allergens:
Hvede
•Milk
•Gerste
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
150 grams
Mushrooms
110 grams
Creme Fraiche
1 sachet(s)
Chicken Stock
500 grams
Baby Potatoes
1 unit(s)
Onion
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2806 kJ
Energy (kcal)671 kcal
Fat21.4 g
of which saturates10.3 g
Carbohydrate73.6 g
of which sugars6.9 g
Dietary Fiber0.1 g
Protein54.8 g
Salt0.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve, peel and chop the onion into 2cm pieces.
- Halve the potatoes (quarter larger pieces).
- Pop the onion and potatoes onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Bash with the bottom of a pot until it’s 1-2cm thick.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Beat one egg (per 2P) in a bowl.
- Season the breadcrumbs with salt and pepper.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
3
- Dip the chicken into the egg, then the breadcrumbs (ensuring it's completely coated). Transfer to a clean plate.
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.
4
- Transfer the chicken to a lined baking tray.
- Bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Discard the excess oil from the pan and give it a quick wipe (you'll be using it again).
5
- Roughly chop the mushrooms.
- Return the pan to a high heat with a drizzle of oil
- Once hot, add mushrooms and cook until charred, 4-5 mins, shifting occasionally as they cook.
- Remove from the heat and add the stock and creme fraiche.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
6
- Divide the chicken schnitzels and potatoes between plates.
- Pour the sauce over the chicken to finish.
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